Cranberry Panettone Bread Pudding with Preserved Lemon Whipped Cream

Cranberry Panettone Bread Pudding with Preserved Lemon Whipped Cream

The combination of the Cranberry and the richness of the panettone gives this bread pudding its distinctive texture and richness. A favorite for the winter holiday, but delicious anytime of the year with leftover bread. 


1 Tablespoon unsalted butter                                                                                      1/2 pound panettone bread, cut into cubes (about 3 cups)                                                                                           3/4 cup Bella Cucina Cranberry Conserve or Cranberry Applesauce 
4 large eggs
3 cups heavy whipping cream
1/2 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 cup Bella Cucina Preserved Lemon Cream

PREPARATION: Preheat oven to 350 degrees.

In 8" diameter oven-proof casserole dish, lightly coat with butter. layer slices of panettone to cover bottom of the dish. Top the bread with the Cranberry Conserve or Applesauce. In a mixing bowl, add eggs, 2 cups cream, 1/2 cup sugar, vanilla extract and lemon cream, reserving 2 tablespoons of the lemon cream for the whipped cream topping. Beat with a whisk until smooth. Add the Pour over the panettone and let sit for a few minutes, allowing the bread to soak up the liquid. Sprinkle top with remaining 2 Tablespoons of sugar and bake until golden brown and slightly puffed around the edges.

In mixer, beat the remaining one cup of whipping cream and 2 Tablespoons lemon cream until light and fluffy, with soft peaks. Serve with bread pudding hot out of the oven or at room temperature.

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